Scientific Programme

22/02/2018

08:30- 09:30 – Registration

09:30- 10:00 – Welcome ceremony
First Session of food companies

Chairman: Giuseppe Meca (University of Valencia)

10:00-10:30 The role of the Food Technologist in Grupo Alimentario Citrus

R. Lacomba

ALNUT (Alimentación y Nutrición Familiar) Spain.

10:30-11:00 Labor opportunities in Wine Industry

J. Hidalgo

Unión Vinícola del Este S.L. Spain

11:00-11:30 Genomics Research: the companies view

A. Girós

Sistemas Genómicos S.L. Spain.

11:30-12:15 Coffee break
Second session of food companies

Chairman: Antonio Cilla (University of Valencia)

12:15-12:45 Nutrition and Food Science in the Food Industry. The HERO Group and its institute of infant nutrition

M.D Iniesta

Hero Spain, S.A

12:45-13:15 Brewing tale

A. Serrano, M. Lidner

Tyris Craft and creative beers. Spain.

13:15-13:45 Quality dreams becoming true

T. Cercós

Importaco SAU, Quality, Innovation and Enviorment General Direction, Valencia (Spain)

13:45-15:30 Lunch
15:30- 17:00 POSTER SESSION*
21:00     SOCIAL DINNER



23/02/2018

Third session:

Chairwoman: Mª José Ruiz (University of Valencia)

09:30-10:00 Health, Nutrition and Functional foods: well-being from Sicilian food

A. Attanzio

Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archifiari 28, 90123 – Palermo, Italy

Oral presentations of students
10:00-10:10 Caenorhabditis elegans as oxidative stress model induced by cholesterol oxidation products: optimization parameters

G. López-García1, A. Cilla1, R. Barberá1, P. Martorell1, S. Genovés2, A. Alegría1

1Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100, Burjassot (Valencia), Spain

2Biópolis SL, Parc Científic Universitat de València, Valencia, Spain.

10:10-10:20 Mineral and Fatty Acid profiles of chia cultivated in Ecuador

K.C. Miranda1,2, C.M. Haros2

1Av. Agustín Escardino 7. Park Scientific, 46980 (Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC) Spain

2Cdla. Universitaria Salvador Allende Malecón del Salado entre Av. Delta y Av. Kennedy (University of Guayaquil), Ecuador.

10:20-10:30 Characterization of potential probiotic bacteria isolated from fermented dairy milk products

A. Llatas1, M. Werner2, C. Luz1, J. Mañes1, G. Meca1

1Laboratorio de Química de los Alimentos y Toxicología. Facultad de Farmàcia. Universitat de València. España.

2Departamento de Ciência Animal, Escola de Ciências da Visa, Pontificia Universidade Católica do Paraná. Curitiba, Paraná, Brasil.

10:30-10:40 Use of High Hydrostatic Pressure to inactivate natural contaminating and inoculated Salmonella typhimurium on Hermetia illucens larvae

C. Marín1, P. Salvatierra1, A. Martínez2, D. Rodrigo2

1Universidad politécnica de Valencia. Escuela de Doctorado, Camino de Vera, s/n, Edificio 2E, 46022 Valencia

2Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de Investigaciones Científicas (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna (Valencia), España

10:40-10:50 Antiviral effects of green tea extract in model food systems and under gastric conditions

I. Falcó1,2, W. Randazzo1,2, J. Rodríguez-Díaz1,3, R. Gozalbo-Rovira1,3, D. Luque4, R. Aznar1,2, G. Sánchez2

1Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia. Spain

2Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain

3Institute for Clinical Research of the Hospital Clínico Universitario, INCLIVA, Valencia, Spain

4Unidad de Microscopía Electrónica y Confocal Centro Nacional de Microbiología, ISCIII, Majadahonda, Madrid, Spain

10:50-11:00 Potential utilization of Yellow and Oriental Mustard Flours in loaf bread shelf life improvement against mycotoxigenic fungi

J.M. Quiles1, R. Torrijos1, F. Saladino1, F.B. Luciano2, J. Mañes1, G. Meca1

1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain

2School of Agricultural Sciences and Veterinary Medicine, Pontificia Universidade Católica do Paraná, BR 376 Km 14, 83010-500, Sao José dos Pinhais, Brazil

Session of Food Safety – Food Technology

11:00-11:45 Coffee break
Fourth session:

Chairwoman: Guadalupe García Llatas (University of Valencia)

11:45-12:15 Probiotics, intestinal microbiota and susceptibility to enteric viruses infection

V. Monedero1

Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain

Oral presentation of student
12:15-12:25 Liquid food pasteurization by filtration through particles functionalized with natural antimicrobial compounds

N. Peña-Gómez1, M. Ruiz-Rico1, I. Fernández-Segovia1, J.M.Barat1

1Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain

12:25-12:35 Method comparison to detect Hepatitis E virus in lettuce and water samples

W. Randazzo1,2, A. Vasquez-García3, M.A. Bracho5,6, M.J. Alcaraz4, R. Aznar1, G. Sánchez2

1Department of Microbiology and Ecology, University of Valencia. Av. Dr. Molines, 50. 46100 Burjassot. Valencia, Spain

2Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain

3Faculty of Animal Science and Food Engineering, University of Sao Paulo, Av. Duque de Caxias Norte, 225. 13635-900 Pirassunnunga, Sao Paulo, Brazil

4Microbiology Service, Hospital Clínico Universitario, Av. Blasco Ibañez, 17. 46010. Valencia, Spain

5Joint Research Unit in Infection and Public Health, FISABIO-Public Health – University of Valencia. Av. Catalunya, 21. 46020. Valencia, Spain

6CIBER Epidemiología y Salud Pública, Valencia, Spain

12:35-12:45 Transcriptional regulation of yeast Ribonucleotide Reductase in iron deficiency

C. Ros-Carrero1, L. Ramos-Alonso1, P. Miró1, M. T. Martínez-Pastor2, S. Puig1

1Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia (Spain)

2Departamento de Bioquímica y Biología Molecular, Universitat de València, Av. Doctor Molines 50, 46100 Burjassot, Valencia

12:45-12:55 New technologies to evaluate satiety: validation of a novel app

D. Planes-Muñoz1, R. López.Nicolas1, C. Frontela-Saseta1, G. Ros-Berruezo1

1University of Murcia, Department of Food Technology, Nutrition and Bromatology (Veterinary School)

12:55-13:05 Orange juice extraction time reduction applying Dielectric Heating pretreatments. Effects on quality and juice yield

D. Alcañiz1, R. De Los Reyes1, M.D. Ortolá2, A.M. Andrés2

1Microbiotech (Company) Spain

2Universidad Politécnica de Valencia (University) Spain

Fifth session:

Chairwoman: Mónica Fernández (University of Valencia)

13:15-13:45 Sustainability concerns, food trends and consumer choices

B. Robles1

1Food safety consultant and science writer on www.seguridadalimentariaconbeatriz.com, León, Spain

13:45-15:30 Lunch
Sixth session:

Chairman: Francisco Barba (University of Valencia)

15:30-16:00 Incorporation strategies of active compounds in packaging

V. Gutiérrez-Aragonés

1AIMPLAS Plastic Technology Centre, Parc Tecnologic, Gustave Eiffel, 2, 46980 Paterna (Valencia), Spain

Oral presentations of students
16:00-16:10 Effect of substitution of nixtamalized maize flour by bean and chickpea flours on physicochemical and sensorial properties of tortilla chips

E. Hernández-Olivas1, M.A. Rocha-Esparza1, R. Talamás-Abudd1, T. Galicia-García1, N. Torres-Flores1, B. Ramírez-Wong2, R. Márquez-Meléndez1

1Circuito No. 1, Nuevo Campues Universitario, Chihuahua, Chih. 31125 (Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas), México

2Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo, Sonora 83000 (Universidad de Sonora, Departamento de Investigación y Posgrado en Alimentos), México

16:10-16:20 Probiotic-based strategies for promoting metabolic health

I. López-Almela1, E. Fabersani1, I. Campillo1, M. Romaní-Pérez1, K. Portune1, Y. Sanz1

1Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology (Consejo Superior de Investigaciones Científicas) Valencia, Spain

16:20-16:30 Obtaining, purification and identification of antioxidative peptides from red tilapia viscera hydrolysates

L.J. Gómez1, J.E. Zapata1, B. Lomonte2

1University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Group of Nutrition and Food Technology, Colombia

2University of Costa Rica, Microbiology Faculty, Institute of Clodomiro Picado, Costa Rica

16:30-16:40 Empiric and phenomenological modeling of enzymatic hydrolysis of bovine plasma

N.A. Gómez1, J.E. Zapata1

1University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Nutrition and Food Technology group, Colombia

16:40-16:50 Impact of structure of gluten-free breads on its oral trajectory and sensory perception

P. Puerta, R. Garzón, C.M. Rosell, S. Fiszman, A. Tárrega

Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain

16:30– CLOSING AND AWARD CEREMONY

 * The best posters and oral presentations of the Congress will be selected by the scientific committee.

( there will be awards for graduate and postgraduate selection)


Free Registration:



  • Fee payment of 20€ (15€ for AVECTA’s partners) in concept of material and meals

    * The organization takes care of the printing of the posters to the conferee that presents their work to our Congress.

  • The social dinner will take place in Restaurante Gaspar. Price: 25€